 | | Directions | - Heat grill to medium heat.
- Brush bread with 1/4 cup olive oil and 1/4 teaspoon of kosher salt and a few grinds of pepper. Grill bread on both sides, watching closely, until nicely browned.
- When bread is cool enough to handle, cut into 1/2 inch cubes.
- In a small bowl, soak the shallots in the vinegar for 10 minutes. With a slotted spoon, transfer the shallots to a large bowl, reserving the vinegar.
- Sprinkle the garlic with 1/4 teaspoon kosher salt and mash into paste with the side of a chef's knife. Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper into the reserved vinegar. Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with shallots.
- Season the panzanella to taste with salt and pepper and serve.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Large Salad Bowl
|  | | Ingredients | | - | | 4 slices 1/2 inch thick sourdough bread |
| - | | 1/2 cup extra virgin olive oil |
| - | | kosher salt and black pepper |
| - | | 1 small shallot |
| - | | 3 tablespoons red wine vinegar |
| - | | 1 clove garlic, coarsely chopped |
| - | | 1 1/2 pounds ripe, meaty tomatoes, cut into 1/2 cubes (1 1/2 cups) |
| - | | 1 small English cucumber, cut into 1/2 cubes (1 1/2 cups) |
| - | | 3 tablespoons fresh basil, chopped |
| - | | 3 tablespoons fresh mint, chopped |
| - | | 2 tablespoons capers, drained, rinsed |
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